Had a friend tell me that an employee of a very popular deer processor in this area tell him that when you drop off a deer, you will eventually be given back equal weight in venison, which may or may not be meat from your deer.

Granted, there's no way to know for sure, given all the deer that processors work with during the season.

That's one of the reasons why I do my own processing... I would imagine that steaks probably come from your deer, and burger and sausage are done in batches and divided up based on the weight contributed from each person.

In fairness, there is usually filler meat (mostly pork and fat) added to burger and sausage, so it's not like those products are made from just your deer anyway...

I went into a process in San Saba once to get the meat from my 2 bucks. They could not find them so the guy said to another employee, just go get two boxes that have 75lbs in them. I said no I wanted my meat as I took very good care of it when field dressing, washing it out, and getting it to the process with in 30 minutes of the kill. He looked at me with a straight face and said, "we must have accidentally given your meat to someone else. Yea, right, just like they were right now accidentally giving me someone else's meat. Never used them again.STX, where is the processor located that you use?

I used BlueBonnett Meats, Trenton TX. They keep the meat separate in separate containers, and clean between deer. Very good people and service. College degrees in Meat Technology, Food processing. Meticulous.

Does the processor also sell sausage and jerky in the off season? Where do you think that meat came from? Taught friends how to do there own meat after they came back with 1 small box of 20 lbs from a complete deer. The next one I did and they had 4 boxes of meat. That taught them a lesson.

You can tell a lot by the check in process. If they tag the carcass with a number without weighing the deer you are probably getting your deer back. If they weigh it then chances are you are just getting a percentage of your weight back.

Its not always the case but I have found it to be true way more times than not.

you don't unless you're well acquainted withthe processor like some here are.it's best to learn how to cut it up yourself.a couple of good forschner boning knives and a butcher knife, and a good grinder with a couple of different plates and stuffing tubeswill last you pretty much as long as you huntif given minimal care.

it's better to me to do up my own than getting someone's gutshotstinkmess that had the hide and glands on all day